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Job Description
Reporting directly to the General Manager, this is a unique culinary role in an diverse F&B environment – we are not just your typical everyday hotel restaurant. You will be responsible for leading the culinary operations across the Hotel and Pumphouse Sydney. Delivering elevated culinary standards and quality is critical to your success which involves menu planning and effective cost controls. You will have a keen eye for detail, creative flare and excellent time management skills. This is a hands on role and you must have a genuine passion for developing and leading your team.
What will you be doing:
- Oversees the food preparation, production and implementation of menus which are designed to deliver high quality food within our brand expectations.
- Ability to keep a keen eye on costs and deliver on budgeted profitability targets.
- Develop and grow the kitchen brigade.
- Works in conjunction with Food and Beverage Management team to ensure a quality product and service.
- Maintains high Health and safety standards in the kitchen.
